Happy Saturday! With Easter only a week away, I want to share a few recipes perfect for the special day. I have collected two recipes perfect for an Easter Brunch; two great side dishes; and two sweet recipes. It’s 6 Recipes for Easter!
Whether you’re hosting brunch or dinner, or you’re headed to a potluck, Easter is a great holiday to share wonderful food with friends and family.
Kelly is sharing 6 recipes for Easter
You can get the full recipe card for a dish by clicking the link at the end of each section
One of my favorite dishes any time of day is quiche. Quiche hit its heyday in America in the 1980’s. And that’s when quiche became kitsch. Remember the book, Real Men Don’t Eat Quiche…? (written by Bruce Feirstein) It came out in 1982 and was a tongue-in-cheek guidebook that satirized the masculine stereotypes of the era. The title is a direct response to the fad of quiche being a feminine, “ladies who lunch” type of food. Funny, because quiche has a long European history dating all the way back to the 12th century. So today we’re going back to the origins of quiche with Quiche Lorraine.
I know brunch is a thing all year long but, to me, the best brunches are those dined al fresco. So naturally, spring feels like brunch season. Today, I am sharing a recipe for Crab Cake Eggs Benedict – perfect for making any brunch a special one, al fresco or not. This recipe might seem intimidating but I have written it step by step – what to do when – so everything will come out together without frazzling your nerves. Let’s get right to it!
Potato Salad is a quintessential warm weather side, don’t you think? I am especially fond of the potato salads that can be served warm, cold or at room temperature. This type of potato salad doesn’t have mayonnaise; a trait which distinguishes “American” potato salads from its European cousins. Up until I made this, a German-Style Potato Salad was my favorite. It is still at the top of my list, but this French-Style Potato salad is sharing the top spot. A main difference between the two is that the French-Style omits the bacon – making this a lighter, vegetarian option. Let’s jump right in!
Today I have a salad that when I tasted it, I thought “where have you been all my life?” I could eat this salad any time of year, for any meal of the day and not only feel satisfied, but also feel energized by its flavors and lightness. A miracle salad? Maybe. I blame the lentils. So good for you and so versatile, lentils are a quality source of plant based protein proven to stabilize blood sugar levels, lower cholesterol and they are rich in dietary fiber. No wonder they are energizing! Let’s get to this super simple Lentil Salad with Oranges and Feta.
Today, we have a sweet puff pastry treat. Fresh strawberry compote and goat cheese fill squares of puff pastry, baked to golden brown and finished with a drizzle of balsamic glaze and fresh basil. Tangy, mild goat cheese goes so well with fruits and sweet jams – this is a perfect flavor combination for a Spring treat. You can easily double the recipe to serve these Strawberry and Goat Cheese Danishes as part of a holiday brunch; or make them a little smaller for a great appetizer. Let’s get right to it!
Sometimes a random Thursday calls for cake. Or perhaps you need an amazingly simple, yet utterly delicious cake for a potluck, birthday party or other festivity. Hello, sheet cake. While this white cake is tender, moist and wonderful with any frosting you choose, the Malted Milk Chocolate frosting really makes this cake special. The meringue buttercream is silky smooth and the malted milk flavor is an unexpected twist. Let’s do it – White Cake with Malted Milk Chocolate Frosting.
Yesterday on Friday's With Oscar, Beth shared a lightweight shirt for the weekend and a recipe for the classic Negroni. Make sure to click the title or image below to read the article.
is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, joins Beth for Fridays with Oscar and shares a new recipe Sunday evenings.
She’s 46, 5’0, and a petite 0/XS.
Kelly also has a food blog called Djalali Cooks, which you can find by clicking the world icon below.
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